If you’re a fan of rustic Italian cuisine and looking for a simple yet flavorful vegan recipe, this Vegan Onion Flatbread, known as Schiacciata alle Cipolle in Tuscany, is a must-try. This crispy, savory flatbread is loaded with caramelized red and yellow onions, olive oil, and vegan parmesan, bringing the authentic flavors of Tuscany straight to your kitchen. Whether you’re serving it as an appetizer, a side dish, or enjoying it as a snack, this plant-based flatbread is sure to impress.
What is Schiacciata alle Cipolle?
In Italian, “schiacciata” means “squashed” or “flattened,” referring to the flat shape of this bread. Similar to focaccia but thinner and crispier, Schiacciata is a staple in Tuscan cuisine. Schiacciata alle Cipolle specifically highlights onions as the star ingredient, transforming simple pantry staples into a mouthwatering dish.
Why You’ll Love This Vegan Onion Flatbread
Simple and Wholesome Ingredients: Made with basic ingredients like flour, water, olive oil, and onions, this flatbread is both budget-friendly and delicious.
Vegan and Dairy-Free: This recipe is entirely plant-based, making it perfect for those following a vegan or dairy-free diet.
Bursting with Flavor: The combination of caramelized red and yellow onions, olive oil, and vegan parmesan creates a rich and savory taste that’s hard to resist.
Versatile Dish: Serve it as an appetizer, a side dish with soups or salads, or enjoy it as a snack with your favorite beverage.
Key Ingredients
- Cornmeal: Sprinkled on top for an extra crunch.
- Red and Yellow Onions: Using both varieties adds depth to the flavor. Red onions bring sweetness, while yellow onions add a slight sharpness.
- Olive Oil: Essential for that authentic Italian flavor and for achieving a crispy crust.
- Flour and Water: The base of the flatbread, creating a simple dough that bakes up beautifully.
- Vegan Parmesan: Adds a savory, cheesy flavor that complements the sweetness of the caramelized onions.
How to Make Vegan Onion Flatbread
Making this Tuscan flatbread is straightforward and involves a few simple steps:
- Prepare the Onions: Begin by slicing your red and yellow onions and soaking them briefly to mellow their flavor.
- Create the Batter: Whisk together your dry and wet ingredients to form a smooth batter.
- Combine Onions and Batter: Mix the onions into the batter until they are well coated.
- Assemble the Flatbread: Pour the mixture onto a prepared baking tray, spreading it evenly.
- Add Toppings: Sprinkle vegan parmesan and cornmeal over the top, then drizzle with a bit more olive oil.
- Bake: Bake in a preheated oven until the flatbread is golden and crispy around the edges.
- Serve: Allow it to cool slightly before slicing and serving warm.
Tips for Making the Best Schiacciata alle Cipolle
Use Fresh, High-Quality Ingredients
- Fresh Onions: Ensure your onions are fresh for the best flavor.
- Quality Olive Oil: A good-quality extra virgin olive oil enhances the taste and authenticity.
Achieve the Perfect Crispiness
- Thin Batter Layer: Spread the batter thinly on the baking tray to get a crispier flatbread.
- Bake Until Golden: Don’t hesitate to bake until the edges are golden brown for that satisfying crunch.
Customize to Your Liking
- Add Herbs: Sprinkle some fresh rosemary or thyme over the top before baking for a herby twist.
- Gluten-Free Option: Substitute with gluten-free flour to make this recipe suitable for gluten-free diets.
Serving Suggestions
This vegan onion flatbread is incredibly versatile:
- Appetizer: Cut into small squares and serve as a starter at dinner parties.
- Side Dish: Pair with soups, salads, or pasta dishes for a complete meal.
- Snack: Enjoy a slice as a quick and satisfying snack any time of the day.
Frequently Asked Questions
Can I make this flatbread gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this flatbread.
How do I store leftovers?
Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a toaster oven to regain crispiness.
Can I use different toppings?
Absolutely. While onions are traditional, you can experiment with other toppings like cherry tomatoes, olives, or different herbs.
Why This Vegan Italian Flatbread is a Must-Try
- Authentic Flavor: Brings the taste of Tuscany right to your home.
- Easy to Make: Simple steps suitable for all cooking levels.
- Healthy and Plant-Based: A wholesome option that’s both nutritious and satisfying.
Ready to Experience Tuscan Delight?
There’s nothing quite like the aroma of freshly baked flatbread wafting through your kitchen. This Vegan Onion Flatbread (Schiacciata alle Cipolle) is more than just a recipe; it’s an experience that transports you to the rolling hills and rustic kitchens of Tuscany. So roll up your sleeves and get ready to bake this delightful Italian vegan flatbread!
Vegan Onion Flatbread (Schiacciata alle Cipolle)
Equipment
- Large mixing bowl
- Whisk
- Knife
- Cutting board
- Baking Tray
- parchment paper
- Fan Oven
Ingredients
- red onions
- 2 yellow onions
- ¼ cup olive oil + extra for drizzling (50 g)
- 1 ½ cups water 350 ml
- 1 tsp fine salt
- 1 ⅔ cups flour 200 g
- ⅓ cup grated vegan parmesan 40 g
- 2 tbsp cornmeal 20 g
Instructions
- Prepare the Onions: Slice the red and yellow onions into thin rings, and soak them in cold water for 5-10 minutes. Drain well afterward.
- Make the Dough Base: In a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
- Add the Onions: Stir in the drained onions into the batter until they are evenly coated.
- Prepare the Baking Tray: Line a rectangular baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, spreading it out evenly.
- Top with Cheese and Cornmeal: Sprinkle the grated vegan parmesan evenly over the onions, followed by a light dusting of the cornmeal.
- Final Touch: Drizzle a little olive oil on top to give extra flavor and crispness.
- Bake: Preheat your fan oven to 392°F (200°C). Bake the Schiacciata for 45-60 minutes or until golden and crispy on the edges.
- Serve: Once baked, take it out of the oven, let it cool for a few minutes, and serve warm.
Notes
- Add Extra Flavor: Try adding fresh rosemary or thyme for a herby twist.
- Customizable Texture: Adjust the baking time for your desired crispiness.
- Gluten-Free Option: Use gluten-free flour for a GF version.
- Serving Suggestion: Pair with soups, salads, or as part of a vegan antipasto platter.
- Ideal for Meal Prep: Bake in advance and reheat for a quick snack.
Je vais essayer le pain plat aux oignons.
Thank you Dr. Vegan….make this yesterday ! delicious for someone whom loves onions!!!
Very good. Made it exactly per the recipe. Next time I’ll try with fresh thyme. Hubby loved it.